Valorization of fruits and leaves of Ficus carica L.
The fig tree (Ficus carica L.) is one of the oldest recorded fruit trees in terms of cultivation and domestication history. Native to the Middle East, its cultivation has expanded to Mediterranean and subtropical regions due to its remarkable adaptability to diverse climatic and edaphic conditions....
| Autor: | |
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| Tipo de recurso: | tesis doctoral |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Universidad Miguel Hernández de Elche |
| Repositorio: | REDIUMH. Depósito Digital de la UMH |
| OAI Identifier: | oai:dnet:rediumh_____::8d2ab6ef4ed77f477ce14a1f59494075 |
| Acceso en línea: | https://hdl.handle.net/11000/39826 |
| Access Level: | acceso abierto |
| Palabra clave: | agricultura tradicional silvicultura ganaderia pesca CDU::6 - Ciencias aplicadas |
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Valorization of fruits and leaves of Ficus carica L. |
| title |
Valorization of fruits and leaves of Ficus carica L. |
| spellingShingle |
Valorization of fruits and leaves of Ficus carica L. Teruel Andreu, Candela agricultura tradicional silvicultura ganaderia pesca CDU::6 - Ciencias aplicadas |
| title_short |
Valorization of fruits and leaves of Ficus carica L. |
| title_full |
Valorization of fruits and leaves of Ficus carica L. |
| title_fullStr |
Valorization of fruits and leaves of Ficus carica L. |
| title_full_unstemmed |
Valorization of fruits and leaves of Ficus carica L. |
| title_sort |
Valorization of fruits and leaves of Ficus carica L. |
| dc.creator.none.fl_str_mv |
Teruel Andreu, Candela |
| author |
Teruel Andreu, Candela |
| author_facet |
Teruel Andreu, Candela |
| author_role |
author |
| dc.contributor.none.fl_str_mv |
Hernández García, Francisca Cano-Lamadrid, Marina Departamentos de la UMH::Producción Vegetal y Microbiología |
| dc.subject.none.fl_str_mv |
agricultura tradicional silvicultura ganaderia pesca CDU::6 - Ciencias aplicadas |
| topic |
agricultura tradicional silvicultura ganaderia pesca CDU::6 - Ciencias aplicadas |
| description |
The fig tree (Ficus carica L.) is one of the oldest recorded fruit trees in terms of cultivation and domestication history. Native to the Middle East, its cultivation has expanded to Mediterranean and subtropical regions due to its remarkable adaptability to diverse climatic and edaphic conditions. Figs have been an integral part of the human diet since ancient times and are regarded as a symbol of health. Their therapeutic properties have been utilized in various traditional medicinal practices, such as Ayurveda, Unani, and Siddha. Certain varieties are bifera, capable of producing two harvests per year: brebas and figss. The first harvest, known as breba, does not occur in all varieties and develops from buds formed in the previous year, often located at leaf axils. These buds remain dormant until the following spring. Various environmental factors, such as winter temperature and humidity, significantly influence brebas loss. Additionally, since breba begin developing before leaves emerge, there is direct competition between foliage and fruit for resources. Consequently, breba are valued for their exclusivity and limited production. In contrast, figs develop from buds at leaf axils of shoots grown in the current year and is harvested between July and September. The main differences between brebas and figs and stem from the distinct climatic conditions under which each develops. The motivation for this doctoral thesis originates from my experience as a fig farmer. In Spain, fig cultivation is concentrated in various provinces, with Extremadura being notable for dried fig production and Alicante for breba production. In Alicante province, the most commonly cultivated variety is Colar. However, the economic viability of the second harvest (figs) is constrained by climatic conditions and high harvesting costs. As a result, between 50% and 60% of the total production remains unharvested and unmarketed. The underutilization of these fruits represents a substantial economic loss, given their high nutritional value and bioactive compound content, which could be harnessed across various industries, including food, cosmetics, and pharmaceuticals. It is crucial to highlight that the Food and Agriculture Organization of the United Nations (FAO) advocates for responsible production and consumption, with the objective of halving global per capita food waste. The overarching goal of this doctoral thesis is the physicochemical characterization of the most commercially relevant fig varieties in Spain, as well as the development and characterization of novel fig-based products. |
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2025 |
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2025 2026 2026 |
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info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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https://hdl.handle.net/11000/39826 |
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https://hdl.handle.net/11000/39826 |
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Inglés |
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Inglés |
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info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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application/pdf 168 application/pdf |
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Universidad Miguel Hernández de Elche |
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Universidad Miguel Hernández de Elche |
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reponame:REDIUMH. Depósito Digital de la UMH instname:Universidad Miguel Hernández de Elche |
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Universidad Miguel Hernández de Elche |
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REDIUMH. Depósito Digital de la UMH |
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REDIUMH. Depósito Digital de la UMH |
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1869406926548238337 |
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Valorization of fruits and leaves of Ficus carica L.Teruel Andreu, Candelaagricultura tradicionalsilviculturaganaderiapescaCDU::6 - Ciencias aplicadasThe fig tree (Ficus carica L.) is one of the oldest recorded fruit trees in terms of cultivation and domestication history. Native to the Middle East, its cultivation has expanded to Mediterranean and subtropical regions due to its remarkable adaptability to diverse climatic and edaphic conditions. Figs have been an integral part of the human diet since ancient times and are regarded as a symbol of health. Their therapeutic properties have been utilized in various traditional medicinal practices, such as Ayurveda, Unani, and Siddha. Certain varieties are bifera, capable of producing two harvests per year: brebas and figss. The first harvest, known as breba, does not occur in all varieties and develops from buds formed in the previous year, often located at leaf axils. These buds remain dormant until the following spring. Various environmental factors, such as winter temperature and humidity, significantly influence brebas loss. Additionally, since breba begin developing before leaves emerge, there is direct competition between foliage and fruit for resources. Consequently, breba are valued for their exclusivity and limited production. In contrast, figs develop from buds at leaf axils of shoots grown in the current year and is harvested between July and September. The main differences between brebas and figs and stem from the distinct climatic conditions under which each develops. The motivation for this doctoral thesis originates from my experience as a fig farmer. In Spain, fig cultivation is concentrated in various provinces, with Extremadura being notable for dried fig production and Alicante for breba production. In Alicante province, the most commonly cultivated variety is Colar. However, the economic viability of the second harvest (figs) is constrained by climatic conditions and high harvesting costs. As a result, between 50% and 60% of the total production remains unharvested and unmarketed. The underutilization of these fruits represents a substantial economic loss, given their high nutritional value and bioactive compound content, which could be harnessed across various industries, including food, cosmetics, and pharmaceuticals. It is crucial to highlight that the Food and Agriculture Organization of the United Nations (FAO) advocates for responsible production and consumption, with the objective of halving global per capita food waste. The overarching goal of this doctoral thesis is the physicochemical characterization of the most commercially relevant fig varieties in Spain, as well as the development and characterization of novel fig-based products.La higuera es uno de los árboles frutales con una de las historias de cultivo y domesticación más antiguas registradas. Originaria de Oriente Medio, su cultivo se ha extendido a regiones mediterráneas y subtropicales gracias a su notable adaptabilidad a diversas condiciones climáticas y edáficas. Los higos han sido parte de la dieta humana desde tiempos remotos y se consideran un símbolo de salud. Sus propiedades terapéuticas han sido aprovechadas en distintas prácticas de medicina tradicional, como el Ayurveda, el Unani y el Siddha. Algunas variedades son bíferas y pueden producir dos cosechas al año, brevas e higos. La primera cosecha, conocida como brevas no se produce en todas las variedades, se desarrolla a partir de las yemas del año anterior, a menudo de las axilas de las hojas. Estas yemas son higos latentes que no comienzan su desarrollo hasta la primavera siguiente. Diferentes factores ambientales como la temperatura invernal y la humedad pueden afectar especialmente a la pérdida de breva. Además, el hecho de que la breva empiece a desarrollarse antes que las hojas, provoca una competencia directa entre las hojas y los frutos por los recursos. Por lo que son apreciadas por su exclusividad y producción limitada. Mientras que la principal cosecha los higos, surge de las yemas en las axilas de las hojas de los brotes que han crecido durante el año actual y se recolectan entre julio y septiembre de ahí que las principales diferencias entre breba e higos se deban a las condiciones climáticas en las que se desarrolla cada uno. La idea de esta tesis surge de mi experiencia como agricultora dedicada al cultivo de la higuera. En España, este cultivo se concentra en diversas provincias, destacándose Extremadura por la producción de higo seco y Alicante por la producción de brevas. En la provincia de Alicante, la variedad más cultivada es la Colar. Sin embargo, la viabilidad económica de la segunda cosecha (higos) se ve limitada por las condiciones climáticas, y los elevados costes de recolección. Como resultado, entre el 50 % y el 60 % de la producción queda sin recolectarse ni comercializarse. La falta de aprovechamiento de estos frutos representa una pérdida económica significativa, ya que son una fuente valiosa de nutrientes y compuestos bioactivos que podrían ser utilizados en varias industrias, industria alimentaria, cosmética y farmacéutica. Es importante destacar que la Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO) promueve la producción y el consumo responsables, con el objetivo de reducir a la mitad el desperdicio mundial de alimentos per cápita. El objetivo global de esta Tesis Doctoral es realizar una caracterización físicoquímica de las variedades comerciales más representativas de España, así como el desarrollo y caracterización de nuevos productos a base de frutos de higuera.Universidad Miguel Hernández de ElcheHernández García, FranciscaCano-Lamadrid, MarinaDepartamentos de la UMH::Producción Vegetal y Microbiología202620262025info:eu-repo/semantics/doctoralThesisapplication/pdf168application/pdfhttps://hdl.handle.net/11000/39826reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheInglésinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dnet:rediumh_____::8d2ab6ef4ed77f477ce14a1f594940752026-05-27T13:36:21Z |
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15,812455 |